ALIAGA SENIOR HIGH SCHOOL

Brgy. Poblacion East II, Aliaga Nueva Ecija

Level : SENIOR HIGH SCHOOL

Subject Group : SPECIALIZED
Subject : FOOD AND BEVERAGE SERVICES
School year : 2024-2025

No. of Days
Quarter Most Essential Learning Competencies (MELC)
Taught
Quarter 1
LESSON 1: PREPARE THE DINING Take table reservations TVL_HEFBSS9-12AS-Ia-b-1
8
ROOM/RESTAURANT AREA FOR LO 1. Take table reservations
SERVICE (AS) 1.1 Answer inquiries promptly, clearly and accurately
1. Food Service Operation 1.2 Ask pertinent questions to complete the details of the
2. Reservation Process reservations
3. Telephone Ethics 1.3 Record reservation data on forms accurately based on
establishment’s standards
1.4 Repeat and confirm details of the reservations with the
customer
1.5 Provide additional information about the food service
establishments
4. Preparation of service Prepared service stations and equipment TLE_HEFBS9-
4
equipment/utensils and supplies 12AS-Ic-d-2
5. Basic Types of Tableware 2.1 Stock supplies necessary for service
a. Dinnerware/ chinaware 2.2 Clean, wipe and put tableware and dining room
b. Beverage ware/ glassware equipment in their proper places
c. Silverware/cutlery 2.3 Check the cleanliness and condition of all tables,
6. Station Mise-en-place tableware and dining room equipment
7. Cleanliness and condition of 2.4 Fill water pitchers and ice buckets
equipment/utensils, furniture and supplies 2.5 Refill condiments and sauce bottles and wipe, clean and
8. Legislation on OH & S and food dry the necks and tops of the bottles
hygiene 2.6 Promote special tent cards and similar special displays
2.7 Check equipment and prepare for service
2.8 Apply food hygiene and Occupational Health & Safety
measures
General Rules in Laying Covers/Table LO 3. Set-Up tables in the dining area TLE_HEFBS9- 12AS-Ie-f-
8
Set-Up 3

Address: Brgy. Rizal, Santa Rosa,

Nueva Ecija 3101
Telephone No.: (044) 940 3121
Email:
[email protected]
Facebook Page:
DepEd SDO Nueva Ecija
Webpage: www.deped-ne.net.ph
 ALIAGA SENIOR HIGH SCHOOL
Brgy. Poblacion East II, Aliaga Nueva Ecija

10. Different Napkin Folding Styles 11. 3.1 Set table according to the standards of the food service
Table Skirting Styles establishment
3.2 Set covers correctly according to the predetermined menu
3.3 Wipe and polish tableware and glassware before they are set
up on the table
3.4-Fold properly and laid cloth napkins on the table
appropriately according to napkins folding style
3.5 Skirt properly buffet or display tables considering symmetry,
balance and harmony in size and design
12. Banquet Set-Up Styles LO 4. Set the mood/ambiance of the dining area TLE_HEFBS9- 4
12AS-Ig-h-4
4.1 Adjust light according to time of the day
4.2 Arrange tables, chairs and other dining room furniture to
ensure comfort and convenience of the guest
4.3 Play appropriate music when applicable
4.4 Clean and dry floors/carpets
4.5 Adjust air conditions or cooling units for the comfort of the
guest 4.6 Set up decorations according to theme or concept of the
dining room
LESSON 2: WELCOME GUESTS LO 1. Welcome and Greet Guests TLE_HEFBS9- 12GO-IIa-b-1 8
AND TAKE FOOD AND BEVERAGE 1.1 Acknowledge guests as soon as they arrive
1.2 Greet guests with an appropriate welcome
ORDERS (GO) 1.3 Check details of reservations based on established standard
13. Sequence of Food Service policy
14. Welcoming and Greeting Guests
Procedure
15. Procedure and rationale in seating the LO 2. Seat the Guests TLE_HEFBS9- 12GO-IIc-d-2
8
guests 2.1 Escort and seat guests according to table allocations
2.2 Utilize tables according to the number of party
2.3 Seat guests evenly among stations to control the traffic
flow of guests in the dining room
2.4 Open cloth napkins for the guests when applicable
2.5 Serve water when applicable according to the standards
of the food service facility
16. Order Taking Procedures LO 3. Take Food and Beverage Orders TLE_HEFBS9- 12GO- 8
17. Basic Menu Types IIe-f-3
3.1 Present menu to customers, take orders completely, and take
18. Select appropriate tableware and note of the special requests
cutlery for the chosen menu 3.2 Repeat back orders to the guests to confirm items
3.3 Provide and adjust tableware and cutlery appropriate for the
menu choices in accordance with established procedures

Address: Brgy. Rizal, Santa Rosa,

Nueva Ecija 3101
Telephone No.: (044) 940 3121
Email:
[email protected]
Facebook Page:
DepEd SDO Nueva Ecija
Webpage: www.deped-ne.net.ph
 ALIAGA SENIOR HIGH SCHOOL
Brgy. Poblacion East II, Aliaga Nueva Ecija

19. Workflow structures within food and 4

beverage service location LO 4. Liaise between kitchen and dining areas TLE_HEFBS9-
12GO-IIg-h-4
20. Product and Service Knowledge 4.1 Place and send orders to the kitchen promptly
21. Communication and interpersonal 4.2 Check quality of food in accordance with established standard
skills 4.3 Check tableware for chips, marks, cleanliness, spills, and
drips
22. Tray and plate carrying techniques 4.4 Carry out plates and/or trays safely
23. Duties and responsibilities of food 4.5 Advise promptly colleagues regarding readiness of items for
service team service
4.6 Relay information about special requests, dietary or cultural
requirements accurately to kitchen where appropriate
4.7 Observe work technology according to establishment standard
policy and procedure
LESSON 3: PROMOTE FOOD AND LO 1. Know the Product TLE_HEFBS9- 12PP-IIIa-1 4
BEVERAGE PRODUCTS (PP) 1.1 Master the names of past and current trends of dishes in the
menu 1.2 Know different types of sauces and accompaniments
24. Past and Current Trends in Food and 1.3 Know common food allergens to prevent serious health
Beverage consequences
25. Types of Menus 1.4 Study the special dietary requirements and cultural needs of
food and beverage products
26. Types of food and beverages a.
Special dietary requirements b. Special
cultural needs
27. Food Allergens
28. Suggestive Selling Techniques and LO 2. Undertake Suggestive Selling TLE_HEFBS9- 12PP-IIIb-2 4
Procedure 2.1 Provide information with clear explanations and descriptions
about the food items
29. Basic communication skills 2.2 Offer items on specials or promos to assist guests with food
30. Food and Beverage Pairing and beverage selections
Techniques 2.3 Suggest name of specific menu items to guests to help them
make the choice and know what they want
2.4 Recommend standard food and beverage pairings
2.5 Provide several choices or options to guest
2.6 Use descriptive words while explaining the dishes to make it
more tempting and appetizing
2.7 Carry out suggestive selling discreetly so as not to be too
pushy or too aggressive
31. Upselling Techniques LO 3. Carry out Upselling Strategies TLE_HEFBS9- 12PP-IIIc-3 4
3.1 Suggest slow moving but highly profitable items to increase
guest check
3.2 Offer second servings of ordered items
3.3 Mention food portion or size for possible adjustments with the
orders
3.4 Recommend new items to regular customers to encourage
them to try other items in the menu

Address: Brgy. Rizal, Santa Rosa,

Nueva Ecija 3101
Telephone No.: (044) 940 3121
Email:
[email protected]
Facebook Page:
DepEd SDO Nueva Ecija
Webpage: www.deped-ne.net.ph
 ALIAGA SENIOR HIGH SCHOOL
Brgy. Poblacion East II, Aliaga Nueva Ecija

Quarter 2

LESSON 4: PROVIDE FOOD AND LO 1. Serve Food Orders TLE_HEFBS9- 12SG-IIId-4

1.1 Serve food selections promptly from service areas 8
BEVERAGE SERVICES TO GUESTS 1.2 Check food orders for presentation and appropriate garnish
(SG) and accompaniments
32. Principles in Food and Beverage 1.3 Serve food orders to the guests
Service 1.4 Serve food orders and clear with minimal disturbance to other
guests and in accordance to hygienic requirements
33. Different Food Service Styles 34. 1.5 Serve food orders in accordance with the enterprise serving
Sequence of table Service style standards 1.6 Mention the name of the dish or order upon
35. Techniques in Carrying plates and serving the guests
ashtrays 1.7 Monitor sequence of service and meal delivery in accordance
with enterprise procedures
36. Handling Guests with Special Needs LO 2. Assist the Diners TLE_HEFBS9- 12SG-IIId-5
2.1 Attend to anticipated additional request or needs of the guest 2
2.2 Offer and serve additional food and beverage at the
appropriate time
2.3 Provide necessary condiments and appropriate tableware
based on the food order
2.4 Recognize and follow up delays or deficiencies in service
promptly based on enterprise policy
2.5 Conduct “3-minute check” for guest’s satisfaction
2.6 Treat children and guest with special needs with extra
attention and care
37. Banquet Service LO 3. Perform Banquet or Catering Food Service TLE_HEFBS9-
4
38. Carrying Plates and Trays Procedures 12SG-IIIe-6
3.1 Prepare and check service ware for completeness ahead of
39. Food Safety Principles time
3.2 Set-up tables and chairs in accordance with the event
requirements
3.3 Serve food according to general service principles
3.4 Handle food based on food safety procedures
3.5 Ensure coordinated service of meal courses
3.6 Keep assigned areas clean in accordance with enterprise
procedure
3.7 Clear tables and bring soiled dishes for dishwashing after the
event or function
3.8 List and monitor number of guests being served
40. Knowledge on different Wines and its LO 4. Serve Beverage Orders TLE_HEFBS9- 12SG-IIIf-g-7 8
services 4.1 Pick-up beverage orders promptly from the bar
4.2 Check beverage orders for presentation and appropriate
41. Procedure in presenting and opening garnishes
wines and Beverage Service 4.3 Serve beverages at appropriate times during the meal
4.4 Serve beverages efficiently according to established standards
of service
4.5 Serve beverages at the right temperature

Address: Brgy. Rizal, Santa Rosa,

Nueva Ecija 3101
Telephone No.: (044) 940 3121
Email:
[email protected]
Facebook Page:
DepEd SDO Nueva Ecija
Webpage: www.deped-ne.net.ph
 ALIAGA SENIOR HIGH SCHOOL
Brgy. Poblacion East II, Aliaga Nueva Ecija

4.6 Open full bottle wine orders efficiently with minimal

disturbance to other guests
4.7 Carry out coffee and/or tea service in accordance with
establishment procedures
42. Procedure in Settling bill LO 5. Process Payments and Receipts TLE_HEFBS9- 12SG-IIIh- 2
8
5.1 Prepare and process bills accurately in coordination with the
cashier
5.2 Verify amount due with the customer
5.3 Accept cash and non-cash payments and issue receipts
5.4 Give required change
5.5 Complete required documents in accordance with enterprise
policy
43. Bidding Goodbye to Customers 44. LO 6. Conclude Food Service and Close Down Dining Area 4
Clearing of Table Techniques TLE_HEFBS9- 12SG-IIIi-9
6.1 Remove soiled dishes when guest have finished their meal
6.2 Handle food scraps in accordance with hygiene regulations
and enterprise procedures
6.3 Clean and store equipment in accordance with hygiene
regulations and enterprise procedures
6.4 Clear and reset tables and make ready for the next setting
when guests are finished with the meal
6.5 Thank and give warm farewell to the guests
6.6 Turn off electrical equipment where appropriate
45. Managing Intoxicated Customers LO 7. Manage Intoxicated Persons TLE_HEFBS9- 12SG-IIIj-10 2
7.1 Determine levels of intoxication of the customers
7.2 Refer difficult situations to appropriate person
7.3 Apply appropriate procedure to the situation and in
accordance with enterprise policy
7.4 Apply legislative requirements
LESSON 5: PROVIDE ROOM LO 1. Take and Process Room Service Orders TLE_HEFBS9- 12
SERVICE (RS) 12RS-IVa-1
1.1 Attend to telephone calls promptly and courteously
46. Room Service Menus 1.2 Check and use guests’ names throughout the interaction
47. Sequence of Room Service 1.3 Clarify, repeat and check details of orders with guests for
48. Taking Room Service Order accuracy
1.4 Use suggestive selling techniques when appropriate
49. Suggestive Selling Techniques 1.5 Advise guests of approximate time of delivery
1.6 Record room service orders and check relevant information in
accordance with establishment policy and procedures
1.7 Interpret room service orders received from doorknob dockets
1.8 Transfer orders promptly to appropriate location for
preparation
50. Preparing Mise-En-Place LO. 2 Set-Up Trays and Trolleys TLE_HEFBS9- 12RS-IVb-2 2
51. Setting up Trays or Trolleys 2.1 Prepare room service equipment and supplies in accordance
with establishment procedures
2.2 Select and check room service equipment and supplies for

Address: Brgy. Rizal, Santa Rosa,

Nueva Ecija 3101
Telephone No.: (044) 940 3121
Email:
[email protected]
Facebook Page:
DepEd SDO Nueva Ecija
Webpage: www.deped-ne.net.ph
 ALIAGA SENIOR HIGH SCHOOL
Brgy. Poblacion East II, Aliaga Nueva Ecija

cleanliness and condition

2.3 Set-Up trays and trolleys keeping in mind balance, safety and
attractiveness 2.4 Set-up room service trays and trolleys
according to the food and beverage order
2.5 Check orders before leaving the kitchen for delivery
2.6 Cover the food items in delivering to the room
52. Room Service Procedure LO 3. Present and Serve Food and Beverage Orders to Guests 8
TLE_HEFBS9- 12RS-IVc-3
3.1 Verify the guest’s name on the bill before announcing the
staff’s presence outside the door
3.2 Greet guests politely
3.3 Ask the guest where they want to place the tray or trolley
3.4 Deliver food orders on desired time of the guest
53. Presenting and Settling Room Service LO 4. Present Room Service Account TLE_HEFBS9- 12RS-IVd- 2
Account 4
4.1 Check and present guests’ accounts for accuracy in
accordance with establishment procedures
4.2 Present cash payments to the cashier for processing in
accordance with establishment guidelines
4.3 Present charge accounts to guests for signing based on
establishment policy and procedures
54. Clearing Procedure LO 5. Clear Away Room Service Equipment TLE_HEFBS9- 2
12RS-IVd-5
5.1 Explain the procedures in taking away the tray and trolley
after the guest have finished their meal
5.2 Check and clear the floors in accordance with the
establishment’s procedure
5.3 Clean and clear dirty trays in accordance with establishment’s
procedure 5.4 Clean and return trays and trolleys to the room
service area
LESSON 6: RECEIVE AND HANDLE LO 1. Listen to the Customer’s Complaint TLE_HEFBS9- 12GC- 2
GUEST CONCERNS (GC) IVe-f6
1.1 Obtain the entire story or issue of concern from the guests
55. Customer Relations without interruption
56. The Two Dimensions of Customer 1.2 Note the details of the guest complain or concern
Service 1.3 Give full attention to the complaining guest
1.4 Paraphrase guest complain to determine if the concern is
57. Identifying and Satisfying Customer correctly understood
Needs
58. Dealing with Customer Objections
and Negativism
59. Handling Customer Complaints 60. LO 2. Apologize to the Customer TLE_HEFBS9- 12GC-IVg-7 2
Dealing with Different Customer/Clients 2.1 Offer sincere apology for the disservice
2.2 Show empathy with genuine concern and consideration to the
guests
2.3 Avoid excuses or blaming others
2.4 Express gratitude to the guest for bringing the matter up for

Address: Brgy. Rizal, Santa Rosa,

Nueva Ecija 3101
Telephone No.: (044) 940 3121
Email:
[email protected]
Facebook Page:
DepEd SDO Nueva Ecija
Webpage: www.deped-ne.net.ph
 ALIAGA SENIOR HIGH SCHOOL
Brgy. Poblacion East II, Aliaga Nueva Ecija

attention
61. Handling Guests with Special Needs LO 3. Take Proper Action on the Complaint TLE_HEFBS9- 2
62. Dealing with Different 12GC-IVh-i-8
3.1 Take appropriate action regarding guest’s concerns
Customer/Clients 3.2 Inform the right person or department for proper action
3.3 Elevate or refer difficult situations or serious concerns to
higher authority 3.4 Follow up and check problem if solved or not
63. Recording Guest’s Complaints LO 4. Record Complaint TLE_HEFBS9- 12GC-IVj-9 2
4.1 Document complaints according to establishment standard
procedures
4.2 Recognize persons concern and record actions taken
4.3 Log and collate feedback received from the guests

Address: Brgy. Rizal, Santa Rosa,

Nueva Ecija 3101
Telephone No.: (044) 940 3121
Email:
[email protected]
Facebook Page:
DepEd SDO Nueva Ecija
Webpage: www.deped-ne.net.ph